June 7, 2007
To say the Sidecar Bar & Grille is "on a roll" would just trivialize with a cheap pun what chef Rich Freedman and owner Adam Ritter are doing in their gastro-pub near Graduate Hospital in South Philly. Freedman, working in a tiny kitchen, turns out scratch charcuterie - Cajun sausage made of raw pork and pork liver, chorizo, Tasso ham, country pate, and hickory-and-alder-smoked knackwurst. Take the knackwurst, which comes with a salad and homemade sauerkraut. At $9.95, it's not the cheapest sandwich around.
December 17, 2009
The ever-improving Sidecar Bar, a pioneering gastropub in Graduate Hospital, took another step forward this fall with the addition of chef Brian Lofink. Formerly co-chef at Matyson off Rittenhouse Square, Lofink hasn't upscaled Sidecar's inventive bar fare so much as tweaked it with better ingredients. His nachos - usually a dish I dread - were an irresistible example. The gooey jack cheese has been replaced with a genuine Mexican melter - asadero. The salsa, a green tomatillo zinger studded with pineapple, jalapeño, and cilantro, was inspired by Lofink's brief stint with Bobby Flay.
June 4, 2012 |
Just because "Alla Spina" means "from the tap" doesn't mean those taps only stream with beer. At Marc Vetri's new gastropub, there are also plans to start pouring kegged local wines on draft sometime soon. But while the official details are still being ironed out, beverage director Steve Wildy decided to make good use of his Cornelius homebrewer soda kegs to start pouring Negroni cocktails on draft, too. This classic Italian cocktail of Campari, sweet vermouth, and gin (Bluecoat in my house)
June 11, 2009
The big guys are finally catching on that consumers want better-tasting, lower-calorie, higher-fiber alternatives to sandwich bread. Pepperidge Farm offers these 100-calorie flat rolls: good toasted with hummus or grilled for paninis. Available in whole wheat, oatmeal, and seven grain. If you need a beer primer to keep up with the crew at the latest gastropub (and who doesn't in brew-crazy Philly?), turn to a new book from local writer Lynn Hoffman for a tasty draft of advice. The Short Course in Beer (Künati)
May 28, 2009
There is mystery and magnetism to a cheese that won't melt, but instead turns golden and crispy on the griddle. And I've always been drawn to such grillers, like Cypriot haloumi, brandy-flamed Greek saganaki, or smoked Italian scamorza. My new favorite, though, is queso fresco from El Abuelito, a North Jersey producer making Mexican cheese in the Puebla style. Queso fresco is soft, fresh and salty (which prevents oozing under heat), and comes as a compressed cake of grainy curds that resembles a dry ricotta.
March 6, 2008 |
There's a new look at 12th and Sansom Streets these days for Finn McCool's Ale House (118 S. 12th St., 215-940-6506). The Sourias family, which bought the corner shot-and-a-beer and the building several years ago, closed it last summer and gutted it. The Irish-style pub on the first floor, with requisite exposed bricks and woods, has 16 brews on tap. Chef Miguel Leon, formerly of Mixto and Havana, does a moderately priced pub menu from 11 a.m....